Chef Sean Brasel from Meat Market on Lincoln Road in South Beach says "This is a modern steakhouse to the next level. We've got a crudo bar up front. We get oysters and stone crabs on a daily basis. There's nothin better in the world than 12 oysters and a steak. It gets packed in here, this is a small establishment, 80 seats, and we serve about 300 to 325 people a night. We also serve buffalo, tatonka, like 'Dances With Wolves'. We have a wood-burning grill stocked with Florida pine and oak. We get the best beef from all over, Harris Ranch in California, Staube Ranch in Texas, Kobe beef from Japan, they nurture that cow to complete luxury, I heard they feed em' sake, no soy or that, you can eat a filet with a spoon it's so soft."
"This is our '30 oz New York' sliced and served on the bone."
Beach, she says "I love sweets and I love cooking, I love my job, and I
wouldn't trade it for anything in the world. I also worked at Chef
Allen's for almost 6 years, those are good people."